Chicken Breasts with Mushroom-Pancetta Stuffing & Verjus Sauce

Chicken Breasts with Mushroom-Pancetta Stuffing & Verjus Sauce
Photo by Scott Phillips


  • 2 shallots, minced (scant ¼ cup)
  • ¼ tsp. fresh thyme leaves
  • 1 Tbs. fresh thyme leaves
  • 1 Tbs. unsalted butter
  • 8 oz. portabella mushrooms, stems removed, caps cut into ¼-inch dice
  • 1 cup homemade or good-quality low-salt chicken broth
  • 2 cloves garlic, finely chopped
  • + 13 more ingredients
    • Salt and freshly ground black pepper
    • 2 tsp. flour dissolved in 2 Tbs. cold water
    • 6 large chicken breast halves, deboned, skin kept intact, rinsed and patted dry
    • Salt to taste
    • 1 clove garlic, minced
    • Freshly ground black pepper to taste
    • 1 Tbs. unsalted butter
    • Salt to taste
    • 1 Tbs. olive oil
    • ½ cup verjus (or ¼ cup white grape juice and ¼ cup cider vinegar)
    • 1 Tbs. unsalted butter
    • 3 Tbs. freshly grated Parmesan
    • 2 oz. pancetta, cut into ¼-inch dice

Heat the butter in a heavy 9- or 10-inch skillet over medium-high heat. When the foam has subsided, add the diced mushrooms and chopped garlic; the skillet may seem quite full. Stir continuously for 1 min. as the mushrooms heat through and release their juices; they will shrink to fit in the pan....

View full recipe at Fine Cooking


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